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Related Video: Corn & Tomato Gnocchi Foil Packs
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
935
Inside the crinkle-covered recesses of a silvery foil pack can be a complete meal, and we've proven it time and time again. You can get everything from steak (like in our surf & turf foil packs) to gnocchi (like in our corn & tomato gnocchi foil packs) in them. Best part? They're often replete with a veggie side and a flavorful sauce too. 😍
These Santa Fe-inspired chicken packets are no exception. Packed with simple, everyday ingredients, this dish brings together chili-spiced rice, black beans, corn, peppers, and a salsa-and-cheese-topped chicken for a complete meal, all neatly wrapped up and grilled. For best results, use small chicken breasts to guarantee they’ll cook all the way through in the same time as all your other ingredients.
No grill, or want to make these when it’s not nice enough out to eat al fresco? Though foil packets are a summer grilling classic, you can make them in the oven too. Prepare the recipe as written, but rather than grill the packets, bake them at 425ºF on a rimmed baking sheet for about 25 minutes.
Whichever way you cook these, let us know how it went in the comments below.
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Ingredients
- 2 cups
quick-cooking white rice
- 1 3/4 cups
low-sodium chicken broth or water
- 2 tsp.
chili powder
Kosher salt
- 4
(6-oz.) skinless, boneless chicken breasts
Freshly ground black pepper
- 1 Tbsp.
extra-virgin olive oil
- 1
(15-oz.) can black beans
- 2
small red or orange bell peppers, stemmed, seeded, and thinly sliced
- 1 1/2 cups
fresh or frozen corn (from about 2 ears)
- 1 1/2 cups
mild or medium salsa
- 1 cup
shredded Mexican cheese
- 2 Tbsp.
chopped fresh cilantro
- 1
lime, cut into wedges
Directions
- Step 1Prepare a grill for medium-high heat; preheat 5 minutes. In a medium bowl, combine rice, broth, chili powder, and 1/4 teaspoon salt. Let sit at least 5 minutes or up to 15, until liquid is mostly absorbed.
- Step 2Season chicken with 1 teaspoon salt and 1/2 teaspoon black pepper. Arrange 4 (16"-by-12") pieces of foil on a work surface. Pull up sides to form into a shallow boat. Drizzle centers with oil. Divide rice mixture and any residual liquid among foil packets (about a heaping 1/2 cup each). Sprinkle beans, bell pepper, and corn over. Nestle 1 chicken breast into each foil packet and top with salsa and cheese. Tightly fold foil packets to seal.
- Step 3Grill, covered and rotating packets halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165º, 15 to 18 minutes.
- Step 4Carefully open foil packets. Top with cilantro and serve with lime wedges alongside.
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